Barolo DOCG Gabutti 2020 Giovanni Sordo

What kind of wine is it?

Barolo Gabutti di Sordo is a still red wine made from Nebbiolo grapes grown in the Langhe region. It stands out for its structured style and affinity for aging, with integrated tannins and a fresh acidity that supports its flavor progression. The vinification process includes fermentation in stainless steel tanks at a controlled temperature and an extended maceration on the skins, followed by aging in large oak casks. The result is a Barolo with territorial character, savory notes, and the ability to evolve over time.

Where does it come from?

The grapes originate from the Gabutti cru in the municipality of Serralunga d’Alba, one of the best-known areas in the Langhe for Barolo. The hilly profile, with breezy exposures and significant temperature fluctuations, favors a slow ripening process and preserves acidity. Marly soils rich in limestone and clay contribute to a dense tannic structure and a mineral imprint that makes Gabutti precise and rigorous.

How is it produced?

Harvesting is manual, with careful grape selection in the vineyard to ensure quality. Fermentation takes place in stainless steel tanks at a controlled temperature, with a prolonged maceration on the skins for 4–6 weeks. After racking, the wine rests for about 6 months in stainless steel before aging in large oak casks for 24–48 months. A further period of at least 5 years in the bottle harmonizes tannins and complexity before release.

Tasting notes

In the glass, it displays an intense garnet red color, with the typical transparency of Nebbiolo and hues that evolve with aging. The bouquet is clean and defined: wilted flowers, fresh red fruit, sweet spices, and light balsamic hints emerge. On the palate, it is savory and well-structured, with pronounced acidity and fine yet energetic tannins that support a long, mineral finish.

Pairings

Thanks to its structure and tannins, it accompanies roasted red meats and dishes where cooking juices require a wine capable of cleansing the palate. It is ideal with game meats such as wild boar, roe deer, or pheasant, and with intense aged cheeses. Locally, it pairs well with tajarin with meat ragù, mushrooms, and Piedmontese recipes rich in collagen. Braised beef in Barolo sauce enhances the wine’s spicy and savory components.

When to serve it

It shows its best during the cooler seasons and on occasions that call for an important red wine with structured dishes. Serve at around 18°C in a large glass, and decanting is recommended to enhance aromatic opening. This is a long-lived wine, suitable for cellaring: it offers satisfaction with proper aeration and gains elegance and definition as it evolves, maintaining its integrity for many years.